My Favorite Slow Cooker Chicken Chili (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
02 - 2 (14.5-ounce/411g) cans petite diced tomatoes, drained
03 - 1 (15-ounce/425g) can tomato sauce
04 - 1 cup (240ml) reduced-sodium chicken broth

→ Vegetables and Beans

05 - 1 cup (130g) diced yellow onion
06 - 1 large green bell pepper, chopped
07 - 1 (15-ounce/425g) can corn, drained and rinsed
08 - 1 (15-ounce/425g) can black beans, drained and rinsed
09 - 1 jalapeño, minced (seeds and ribs removed)
10 - 3 garlic cloves, minced

→ Seasonings

11 - 1 teaspoon salt
12 - 2 teaspoons dried oregano or Italian seasoning
13 - 2 teaspoons chili powder
14 - 1 tablespoon ground cumin

→ Finishing

15 - 4 ounces (113g) brick-style cream cheese, room temperature

# Instructions:

01 - Add all ingredients except cream cheese to a 6-quart or larger slow cooker. Stir to combine.
02 - Cover and cook on low for 7 hours or on high for 3 hours.
03 - Remove chicken and shred with two forks. Return to slow cooker.
04 - Stir in room temperature cream cheese until melted and well combined. Cook additional 10-15 minutes.
05 - Taste and adjust seasonings if needed. Serve warm with desired toppings.

# Notes:

01 - Leftovers keep for up to 1 week in refrigerator
02 - Can be frozen for up to 3 months
03 - Stovetop version available in recipe notes
04 - Vegetarian option available using sweet potatoes

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